Butternut Squash and Coconut Milk Smoothie
Some of the links on this website are affiliate links, which means that if you make a purchase through these links, I may earn a small commission at no additional cost to you. As an Amazon Associate, I earn from qualifying purchases. I only recommend products I genuinely trust and believe will bring value to my readers. For more information, please visit the Privacy Policy page. Thank you for supporting my blog and helping me continue to provide valuable content.
Introduction
This creamy Butternut Squash and Coconut Milk Smoothie is a healthy and unique way to enjoy the flavors of fall. Roasted squash adds natural sweetness and creaminess, while coconut milk and warm spices like cinnamon and nutmeg create a tropical twist. It’s perfect for a nourishing breakfast or afternoon pick-me-up.
Ingredients
- 1 cup roasted butternut squash
- 1 banana, frozen
- 1 cup coconut milk
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1 tablespoon honey or maple syrup (optional)
- 1 tablespoon chia seeds (optional)
Instructions
- Combine Ingredients
Add the roasted squash, banana, coconut milk, cinnamon, nutmeg, and honey to a blender. - Blend Smooth
Blend on high speed until smooth and creamy. Add a little water or ice if needed to adjust the consistency. - Serve Immediately
Pour into a glass and garnish with a sprinkle of cinnamon or chia seeds if desired.
Tips for Success
- For a protein boost, add a scoop of vanilla protein powder.
- Use almond milk or oat milk as a substitute for coconut milk.
- Freeze leftover squash in cubes to have on hand for future smoothies.
One Comment